Creamy Mushroom Pasta (Edit recipe)

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This creamy mushroom pasta recipe is an easy weeknight meal that's ready in just 30 minutes! The mushroom sauce is incredible — it's bright, flavorful, tons of garlic and incredibly creamy.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

15

Serves: 4

Ingredients

1 lb Pasta, fettuccine or linguine
4 Tbsp Butter, Unsalted
1 Tbsp Olive Oil
16 oz Baby Bella Mushrooms, sliced
3 clove Garlic, sliced
1 Tbsp Thyme, minced fresh
1 tsp Italian Seasoning
1.5 tsp Salt
1.5 tsp Black Pepper
2 Tbsp All Purpose Flour
1 cup White Wine, dry
2 cups Heavy Whipping Cream
2 Tbsp Parsley, chopped, fresh
.25 cup Parmesan Cheese, grated
1 whole Lemon, juiced and zested

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and cook for 1 minute. Add the mushrooms and sautu00e9 for 10 minutes until soft and their juices are released. Stir in the thyme, Italian seasoning, salt, and pepper.
Then, stir in the flour until it's completely absorbed, about 1-2 minutes. Stir in the wine and allow it to cook for 2-3 minutes. Then, stir in the heavy cream and let it cook for about 5 minutes.
Drain the cooked pasta, reserving 1 cup of the pasta water. Add the pasta to the sauce and stir to combine. Add in 1/4 cup of the pasta water until the sauce has a smooth consistency. Add more, if needed. Stir in lemon juice and zest.
Top with parmesan cheese and fresh parsley. Serve immediately.

Notes

Make Ahead Instructions: The mushrooms can be sliced up to 2 days before and stored in the refrigerator. Pasta: It's best to use a long style pasta, like fettuccine or linguini, though any type of pasta works. Heavy Cream: This works best with heavy whipping cream or half and half. Thyme: If you don't have fresh thyme use 1 teaspoon of dried thyme. We're using less since dried thyme is much stronger. Wine: If you don't want to use wine, you can substitute with any type of broth— vegetable or chicken.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1061
Fat:	65 g
Carbohydrates:	48 g
Protein:	85 g
Cholesterol:	194 g
Sodium:	1961 mg
Fiber:	9 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.